Crispy Skinned Barramundi with Lemon Myrtle Butter Sauce & Macadamia Nut Rice Pilaf

Experience flaky, pan-seared barramundi fillets with incredibly crispy skin, drizzled with an aromatic lemon myrtle butter sauce, complemented by a creamy macadamia nut rice pilaf and blanched asparagus spears.

• Prep: 30 min
• Cook: 40 min
• Total: 1 hr 10 min
• Servings: 8
• Cuisine: Australian
• Difficulty: Hard
• Cost: $7.74/serving

Dietary

• Egg-Free
• Pescatarian
• High-Protein
• Low-Sugar

Tags

• sauté
• fresh
• special occasion
• healthy
• classic
• rich

Ingredients

• 8 barramundi fillets (skin on, 6 ounce each, patted very dry)
• 1 tablespoon lemon myrtle powder
• 1 teaspoon coarse sea salt
• 0.5 teaspoon black pepper (freshly ground)
• 2 tablespoon olive oil
• 1.5 cup Arborio rice
• 0.5 cup macadamia nuts (finely chopped)
• 1 shallot (minced)
• 4 cup vegetable broth (warmed, low-sodium)
• 0.25 cup dry white wine
• 4 tablespoon unsalted butter (divided)
• 0.25 cup heavy cream
• 1.5 pound fresh asparagus (tough ends trimmed)
• 2 tablespoon fresh parsley (chopped, for garnish)

Instructions

1. Start the rice pilaf: In a medium saucepan, melt 1 tablespoon unsalted butter over medium heat. Add 1 minced shallot and cook until translucent, about 2-3 minutes. Add Arborio rice and finely chopped macadamia nuts, stirring for 2 minutes until lightly toasted.
2. Pour in dry white wine and cook, stirring, until absorbed. Begin adding warmed low-sodium vegetable broth, 1 cup at a time, stirring constantly until each addition is almost fully absorbed before adding the next. This will take about 20-25 minutes. The rice should be creamy and tender but still have a slight bite.
3. While pilaf cooks, season barramundi fillets on both sides with lemon myrtle powder, coarse sea salt, and black pepper. Ensure the skin is very dry as this is key for crispiness.
4. Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the barramundi fillets, skin-side down, in the hot skillet. Press down gently with a spatula for the first minute to ensure full contact with the pan.
5. Cook skin-side down for 5-7 minutes, undisturbed, until the skin is golden brown and crispy and the flesh is cooked halfway through. Flip the fillets and cook for another 2-3 minutes, or until the fish is opaque and cooked through.
6. Transfer the cooked barramundi to a plate and tent with foil to keep warm. Reduce heat to low. Add the remaining 3 tablespoons unsalted butter to the skillet, allowing it to melt. Whisk in heavy cream and any remaining lemon myrtle powder from the seasoning plate. Cook gently for 1-2 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper.
7. For the asparagus, bring a pot of lightly salted water to a boil. Add fresh asparagus and blanch for 3-5 minutes, until bright green and tender-crisp. Drain immediately.
8. Finish the pilaf: Once the rice is cooked, stir in 1 tablespoon unsalted butter until melted and creamy. Taste and adjust seasoning. Serve the crispy-skinned barramundi over a generous portion of macadamia nut rice pilaf, topped with lemon myrtle butter sauce, and a side of blanched asparagus. Garnish with fresh parsley if desired.

Notes

Achieving crispy skin on barramundi requires a very dry fillet and patience; resist moving the fish until the skin has fully rendered and crisped. The lemon myrtle powder can be found in specialty spice shops or online.

Nutrition (per serving)

• Calories: 476
• Protein: 36.9 g
• Carbohydrates: 35.3 g
• Fat: 19.6 g
• Fiber: 2.6 g
• Sodium: 825 mg
• Saturated Fat: 6.6 g
• Sugar: 3.8 g
• Cholesterol: 154 mg